Instructions:
- Preheat oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir in the coconut and pecans.
- Pour batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- For the frosting, beat together the cream cheese, confectioners’ sugar, vanilla extract, and heavy cream until smooth and creamy. Spread frosting over the cooled cake.
- Refrigerate the cake for at least 2 hours before serving. Serve chilled and enjoy!
